Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

Highlights: [•] Anthocyanin retention during extrusion cooking depends on barrel temperature, moisture content, screw speed and flow rate. [•] Improved anthocyanin retention at high screw speed and increased flow rate. [•] Lower activation energy of anthocyanins degradation during extrusion than in batch heating. [•] Total phenolics and antioxidant activity not affected by heating method. [•] Extruded samples show a long-term stability of anthocyanins. [Copyright &y& Elsevier] Copyright of Journal of Food Engineering is the property of Elsevier Science Publishing Company, Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder’s express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)